SAMBHAR (HOTEL) : For idli, dosai, pongal,etc
Ingredients : paasi paruppu (moong dhal_) _ 1 1/2 karandi, tamarind - small lemon size, green chillies - 3 nos., dhania powder (MTR coriander powder is good) - 1 tablespoonful, small onions - 15 nos. (cut it into small pieces), tomato - 2 nos. (cut into small pieces), coriander leaves and curry leaves, jeeragam 1/2 spn and kadugu 1/2 spn., 1 tbspn refined oil, turmeric powder - 1/4 spn., jaggery (vellam) - 1 tablespoonful.
Preparation :
1. cook paasi paruppu 1 1/2 karandi with 1 no. of small onion in a cooker and keep aside.
2. Cut onion (small onions taste good for this) 15 nos. into small pieces and tomatoes 2 nos. into small pieces.
3. Slit green chillies vertically . Make tamarind puree from 1 small lemon sized tamarind (2 tumblers of puree approximately).
4. In a kadai splutter 1/2 spn jeeragam and 1/2 spn kadugu in 1 tablespoon refined oil.
5. Add chillies and cut onions to the above and add little salt and fry for few mins.
6. When it turns slightly brown, add cut tomatoes and fry for few mins.
7. Add the tamarind water to the above and add 1/4 spn. of turmeric powder to it.
8. Add 1 tablespoon of dhania powder, 1 tablespoon of jaggery (vellam) and required salt to it.
9. Allow it to boil till it starts thickening.
10. Then mash the onion cooked in dhal and pour this dhal to the boiling sambar. Add water if needed to bring it to the required consistency or just boil it.
11. Keep stirring for 3 mins.
12. Remove from stove and add finely chopped coriander leaves and curry leaves.
This sambar tastes awesome for idli, sambar and pongal. Try this and comment.
Ingredients : paasi paruppu (moong dhal_) _ 1 1/2 karandi, tamarind - small lemon size, green chillies - 3 nos., dhania powder (MTR coriander powder is good) - 1 tablespoonful, small onions - 15 nos. (cut it into small pieces), tomato - 2 nos. (cut into small pieces), coriander leaves and curry leaves, jeeragam 1/2 spn and kadugu 1/2 spn., 1 tbspn refined oil, turmeric powder - 1/4 spn., jaggery (vellam) - 1 tablespoonful.
Preparation :
1. cook paasi paruppu 1 1/2 karandi with 1 no. of small onion in a cooker and keep aside.
2. Cut onion (small onions taste good for this) 15 nos. into small pieces and tomatoes 2 nos. into small pieces.
3. Slit green chillies vertically . Make tamarind puree from 1 small lemon sized tamarind (2 tumblers of puree approximately).
4. In a kadai splutter 1/2 spn jeeragam and 1/2 spn kadugu in 1 tablespoon refined oil.
5. Add chillies and cut onions to the above and add little salt and fry for few mins.
6. When it turns slightly brown, add cut tomatoes and fry for few mins.
7. Add the tamarind water to the above and add 1/4 spn. of turmeric powder to it.
8. Add 1 tablespoon of dhania powder, 1 tablespoon of jaggery (vellam) and required salt to it.
9. Allow it to boil till it starts thickening.
10. Then mash the onion cooked in dhal and pour this dhal to the boiling sambar. Add water if needed to bring it to the required consistency or just boil it.
11. Keep stirring for 3 mins.
12. Remove from stove and add finely chopped coriander leaves and curry leaves.
This sambar tastes awesome for idli, sambar and pongal. Try this and comment.
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